v2 Chapter 893： Breakfast is great, with love

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Before the next filming, Meng Shitong specifically asked Feng Yifan whether they were allowed to film the next stage of material preparation?

"Chef Feng, if your preparation process is not convenient to disclose, we can skip this section."

Meng Shitong still knows very well that the most important thing in a restaurant may not be the cooking process, but the preparation process before cooking. Perhaps some recipes for seasoning and marinating ingredients will be prepared in advance during the preparation process.

Meng Shitong is still worried that their filming will leak some of Feng Yifan's formulas.

But Feng Yifan smiled and said: "It doesn't matter, it's not too important. If there is something inconvenient to disclose, I will tell you in advance."

Hearing this, Meng Shitong breathed a sigh of relief.

Feng Yifan went on to say: "But don't worry about shooting. Since you all come so early, let's have breakfast with us. After breakfast, we will continue."

Meng Shitong and others are also a little embarrassed.

He Yaqian said: "Chef Feng, you are so polite, as if we were here to make a meal."

Feng Yifan responded with a smile: "It's okay to eat rice, but our current breakfast may not be very good, everyone will just eat it."

Meng Shitong said: "We don't pay much attention to breakfast, and sometimes we need to rush to edit, maybe everyone will forget to eat breakfast."

Feng Ruoruo immediately said, "You must have breakfast."

Hearing what the little girl said, everyone looked at the little girl.

Feng Ruoruo said with a serious face: "My father and mother both said that breakfast must be eaten. It is not good for your health to skip breakfast. The teacher in the kindergarten also taught you to eat. You must eat breakfast well. Good baby."

After hearing the little girl's words, He Yaqian echoed: "Yes, if you are right, we will all be good babies."

Feng Ruoruo smiled and nodded: "Yes, yes, everyone is a good baby."

Although Meng Shitong and his party were there, Feng Yifan gave the breakfast to the apprentices.

This was a test for the apprentices, and it was one of the few opportunities for Ning Cheng to cook.

Otherwise, Ning Cheng may only be doing juggling all day long, and there is no chance for him to intervene at all.

Therefore, Ning Cheng also cherishes such an opportunity. He will make breakfast every morning very seriously, and try his best to follow the two seniors to make it by himself.

For example, when cooking porridge this morning, Ning Cheng kept staring at the stove and paying attention to the fire as required.

And when he was making buns, Ning Cheng was also very serious about learning from the two seniors.

Try to make sure that the buns that come out of the package are in good shape.

Even when preparing the fillings, Ning Cheng will help with them.

While Meng Shitong and He Yaqian were waiting to eat, A Fei sneaked into the back kitchen, carefully observed the three people making breakfast, and took out the camera to take pictures of the busy scenes of the three people.

For example, when Ning Cheng made steamed buns, his speed was relatively slow because the technique was not yet skilled enough.

But every movement he takes is very serious.

For example, because he couldn't control the size of the medicine that was pulled down, he would use a small electronic scale to weigh it next to him.

If it is too much, some will be removed, if it is too little, some will be added.

Such continuous practice is a process of gradually finding the feel of the gripping agent.

Grasp the medicine one by one.

Next is to roll the skin.

But if you want the bun skin to be fluffy, you can't use a rolling pin to roll the skin. Instead, you have to press it with your hands, with the palm of your hand grasping the strength, press and turn, and slowly press out the skin.

Ning Cheng's technique is not skilled enough, and in many cases, the skin is pressed too flat because of pressing too hard.

At this time, Lin Ruisheng next to him gave him some instruction.

"Don't press it very hard like this. Look, you want to do this, press lightly with your palm, and then gently turn it like this, and then you have to do this with your hand to make sure that the skin is round when you press it. , One turn, one ball, look at it like this, then a piece of skin will come out."

A Fei also used the lens to record the process of Professor Lin Ruifeng Ning Cheng pressing the bun skin.

I have to say that the Lin family was originally in early business, and Lin Ruifeng did have a little advantage in making pasta.

Ning Cheng needs to continue to learn and try seriously one after another.

After pressing the skin, the next step is to pack.

The general requirement for a three-pack is that the big bun has thirty-two pleats and the small buns also have at least 18 pleats.

Bao Baozi seems to be simple, but the four steps of one twist, two squeeze, three mentions, and four turns are not so easy to make.

Because Ning Cheng is a novice, Feng Yifan asked them to pack big buns.

This is a better mobile phone training session for Ning Cheng.

So naturally he is very serious about doing it.

Although time is indeed a bit slow, Ning Cheng is serious in every step.

A Fei recorded Ning Cheng's learning and doing this morning, and he also thought it was a very good piece of material.

As time went by, after Chen Xu and Luo Yu also came, the two also joined the work of making buns.

Chen Xu, who was born with a serious pastry white case, is really a bit of a dimensionality reduction on the buns.

Every time he seemed to squeeze it at his fingertips, the doses he pulled down were uniform in size.

Moreover, he is very skillful in patting buns, even better than Lin Ruifeng's.

As for the buns, that is the basic skill of the white case.

The reason why Chen Xu joined was not for Lin Ruifeng, Ma Xiaolong and Ning Cheng to show their skills, but to teach Luo Yu.

Luo Yu, a Western-style dim sum chef, is really about the same as Ning Cheng in terms of Bai An.

The process of Chen Xu teaching Luo Yu is another very interesting process.

Chen Xu would say a few words from time to time: "You are so stupid. Look at this. Although you can't use too much force, you can't use it?"

Luo Yu would say casually at this time: "You didn’t make it clear, okay? I’m not? You have to call me stupid? Humph, if it wasn’t for so many people here, you can see that I don’t need a rolling pin to beat you up. Toubao, let you eat the steamed buns."

After Chen Xu got angry with Luo Yu, he hurriedly coaxed her again.

"Okay, okay, you're serious, don't worry, yeah, pat like this, and then you have to turn around, and then go round like this, right, right, isn't this great?"

A Fei watched for a while and couldn't help but laugh at the side.

Hearing A Fei smile, a group of people looked over.

Faced with everyone's gaze, the latter asked Lin Ruifeng, Ma Xiaolong and Ning Cheng with a smile: "You three, make buns with the two of them, don't you think this dog food tastes a bit offensive?"

Feng Ruoruo came over at this time and heard A Fei's words and asked strangely: "Dog food? Is it for Tiantian? But the steamed buns can't be for Tiantian, Tiantian has her own meal."

Everyone in the back kitchen was taken aback when they heard the little girl's words, and then they all laughed.

Ma Xiaolong said to Chen Xu and Luo Yu: "Okay, you two have to learn. Do you want to go home and teach, don't show off your love here? We have to make breakfast quickly. There are guests here today. Yes, after a while, Master and they are all here, what should I do if the breakfast is not ready?"

Chen Xu and Luo Yu were said to be a little embarrassed.

Luo Yu said, "Okay, let's hurry up."

After getting Luo Yu, Chen Xu immediately began to speed up the progress.

With Chen Xu's participation, soon a cage of steamed buns were also steamed.

When Su Ruoxi and his family came to Su Ji, breakfast was almost ready, and everyone sat down to eat together.

When Su Ruoxi saw Meng Shitong and the others, she also greeted them with a smile.

"It's really hard work for you guys, I ran over to shoot early in the morning."

Meng Shitong smiled and said, "It's okay, it's not hard."

He Yaqian went on to say: "Not only is it not hard work, but we also find it very interesting. Following Chef Feng to the farmer’s market and learned a lot of things. It was also very interesting to watch Chef Feng’s apprentices make breakfast in the morning."

Feng Ruoruo raised her little hand and said, "And Ruoruo, Ruoruo will teach you too."

Su Ruoxi heard her daughter's words and asked with a smile, "What have you taught?"

Feng Ruoruo proudly said to her mother: "I taught Aunt Meng and Sister He to have a good meal in the morning. Mom, you and Dad told me. Teacher Fang in the kindergarten also taught them, so I taught them."

He Yaqian smiled and said: "Hahaha, yes yes, Ruo Ruo teaches us that we must eat in the morning."

Suddenly everyone in the restaurant laughed.

Next, Su Jinrong also greeted everyone for dinner.

Everyone started eating together.

Meng Shitong and the others ate the buns, and they really thought it was very good. Not only was the skin of the buns soft and soft, but the three diced fillings inside were very delicious.

There are also boiled porridge, which is also very delicious, plus some side dishes.

I have to admit that Su Ji’s breakfast seems simple, but it tastes neat and refreshing.

Even the two big men, A Fei and A Bin, were unconsciously struggling.

Seeing two people hiccups constantly.

He Yaqian couldn't help but said, "Are you two ashamed? Really, it's as if we don't usually give you two meals."

A Fei said helplessly, "Hiccup, it's so delicious."

This made everyone laugh again.

A Bin asked curiously: "Chef Feng, if you can make breakfast so well, why doesn't Su Ji do breakfast business?"

Feng Yifan answered without hesitation: "Because I can't be too busy."

What Meng Shitong and the others said in one sentence is irrefutable.

If you think about it seriously, the facts are true. Su Ji He Ruo Restaurant is already very popular nowadays. For Feng Yifan and the others, there is no need to add breakfast.

Meng Shitong asked again: "By the way, I remember that Xiaolin's family used to do it earlier. Will your family's Xiaolin do it in the future?"

Lin Ruifeng shook his head and said, "I should not do it for the time being. My parents are getting older. Go to my sister to help my sister with the children. By the way, I also have a good rest. I am now learning how to cook with Master. So there is no time to do it earlier."

He Yaqian said: "It's really a pity."

Jasmine said, "It's nothing to be a pity, after all, it's actually a very busy person to do it early. Think about this morning this morning, many people have been busy for a long time before making it."

Lu Cuiling said: "No, doing it early will be busier, so I still do what we can. Besides, now that Su Ji He Ruo restaurant has such a good business, there is no need to join early to make more money, and there must be rest time. Just work."

Feng Yifan said: "The chef itself will be very hard, so we have to keep a fun, not to die, not simply to make money."

Speaking of this, Feng Yifan paused for a while, and then said: "Of course, money still has to be made."

These words instantly confessed everyone present.

Meng Shitong felt that Feng Yifan was a really honest person.

He didn't talk about the great principles of ideals, he just said bluntly that he still wants to make money. In his eyes, allowing more people to taste good food is not in conflict with making money itself.

After a breakfast was finished, the rest of the time was busy time at Su Ji He Ruo Restaurant.

Meng Shitong and the others are also separated, shooting Su Ji and Ruo Restaurant at the same time.

What surprised Meng Shitong and the others was that the preparations for the two restaurants were actually carried out at the same time.

Feng Yifan, the chef, will also coordinate the work of both sides.

He was able to deal with the fresh grouper that was transported by air in Ruo's restaurant, picking off the fish used as the main course, preparing them piece by piece, and then vacuuming them for preservation.

You can also take a few apprentices to pick the steamed crab out of the crab meat at Su Kee.

Feng Yifan will participate in every work in the back kitchen, and he can do it when he picks it up.

In Meng Shitong's impression, it seems that this is really not something that the chef in every restaurant can do.

And Feng Yifan is like an almighty, there is nothing he can't do in the back kitchen.

Even in some cases he will help with chores in order to keep pace.

All this may have become accustomed to everyone in the back kitchen.

But Meng Shitong and the others would think it was really incredible, and their admiration for Feng Yifan in their hearts also deepened.

After some shooting records, Meng Shitong and the others also have a new understanding of the back kitchen.

It seems that when Su Ji is open, every bowl of noodles and every dish will come out quickly.

Behind everything is the back kitchen of Su Ji and Ruo restaurant. Everyone has prepared fully in advance, and will handle all the ingredients needed for business in the necessary way, and will use various methods to ensure the ingredients. Fresh.

Seeing the end, Meng Shitong couldn't help but sighed to He Yaqian in a low voice: "Any kind of calmness is always a persistent and serious preparation.

He Yaqian nodded after hearing this: "Yes, watching Chef Feng and the others prepare for work, but they really feel busier than when they are open."

Meng Shitong said: “So when Su Ji He Ruo restaurant is open, even if they face so many customers, Chef Feng is still able to take it easy, every bowl of noodles and every dish can be done so well, so that almost everyone The diners are satisfied."

He Yaqian said: "They really love it."

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